Home > Recipes

SPICY LENTIL SOUP

Prep/Cooking Time:

Ingredients

• 250g Puy lentils
• 40g White onion
• 50g Celery
• 50g Carrot
• 12g Garlic
• 25ml Olive oil
• 600g Chopped tomatoes (canned)
• Sprig Rosemary
• Sprig Thyme
• 1 Pinch Chili flakes
• Salt
• Pepper
• 1 TSP Paprika
• 2 Bay leaves

Instructions

• Soak the lentils overnight in cold water, making sure they are covered with enough water as when the swell they will expand
• Finely dice the onions and garlic and reserve in a bowl
• Peel the carrots and wash and trim the celery
• Cut the carrot and celery into a small dice as the soup will not be blended and all the ingredients will remain as they are 
• Heat a thick bottom pan over a high heat
• Add to the pan the olive oil
• Once the oil is hot add the onion and garlic
• saute till beginning to brown then turn the heat down to medium
• Add to the pan the carrot and celery and cook for a further 5 minutes until they too begin to color
• Now add to the pan the Paprika, herbs and chili flakes
• Cook for a minute to release the flavor then add to the pan the drained lentils
• Stir together before adding the canned chopped tomatoes to the pan
• Keep the heat to medium until the mixture boils
• Once boiled turn down to a simmer
• Cook until the vegetables and lentils are tender/soft to the bite
• Once this is achieved season to taste and remove from the heat
• Cool and reserve in the fridge till needed